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All Journal Buletin Peternakan Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of the Indonesian Tropical Animal Agriculture Jurnal Peternakan Indonesia Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Tropical Animal Science Journal Jurnal Aplikasi Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Peternakan Nusantara Jurnal Ilmiah Fillia Cendekia Bulletin of Applied Animal Research Canrea Journal: Food Technology, Nutritions, and Culinary Journal Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Triton Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Tropical Animal Science ANGON: Journal of Animal Science and Technology Jurnal Agripet KOPEMAS Animal Production Prosiding Seminar Nasional Keguruan dan Pendidikan (SNKP)
Juni Sumarmono
Faculty Of Animal Science, Jenderal Soedirman University, Purwokerto, 53123, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Journal : Animal Production

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Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels Iswoyo Iswoyo; Juni Sumarmono; Triana Setyawardani; Adi Sampurno; Cornelius Hari Wibowo
ANIMAL PRODUCTION Vol. 24 No. 2 (2022)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2022.24.2.134

Abstract

Various lamb-based processed products have become popular in many countries, including Indonesia that are well known for lamb satay, lamb curry, grilled lamb, and others. Processing lamb meat into sausages is a potential alternative to diversify lamb-based processed food. This study aims to develop a lamb-based processed product in form of emulsion sausage. We used mixed lamb meat and fat of Batur lamb (0, 5, 10, 15, 20 and 25%) that was coarsely ground and added with 2.0% salt, 0.5% dextrose, 0.5% garlic powder, 0.5% pepper powder, 0.3% paprika powder and 0.5% chili powder. Meat, fat, and other ingredients are mixed evenly and then put into collagen casings and measured 10-cm long. Next, the sausage was steamed for +45 minutes, then cooled and drained. We used an experimental method with a Completely Randomized Design (CRD) assigning 6 treatments and 4 replicates. The treatments included T0: Lamb sausage without fat; T1 : Lamb sausage + 5% fat; T2 : Lamb sausage + 10% fat; T3 : Lamb sausage + 15% fat; T4 : Lamb sausage + 20% fat and T5 : Lamb sausage + 25% fat. The observed characteristics of sausages were chemical content (moisture, protein, fat, and ash content) and organoleptic properties (preferred colour, aroma, texture, taste, and acceptability). F test (anova) results showed that the treatment had a significant effect (P<0.05) on the moisture, protein, fat, and ash content of lamb sausage, as well as on preference for colour, aroma, texture, taste, and acceptance of lamb sausage. The results showed that the addition of 10% lamb fat produced emulsion-type lamb sausage with the most optimal characteristics, containing 63.290% water, 15.245% protein, 12.518% fat and 2.536% ash. The preferred colour, aroma, texture, taste and acceptance have satisfied the neutral criteria.
Yield, Composition, Texture, and Sensory Characteristics of Cottage Cheese Produced with the Incorporation of Different Herb Extracts Triana Setyawardani; Juni Sumarmono; Hidayah Dwiyanti; Naofal Dhia Arkan
ANIMAL PRODUCTION Vol. 25 No. 2 (2023)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2023.25.2.197

Abstract

Herb cheese is cheese that contains herbs extracted for their antioxidant and bioactive properties. This study aims to determine the impact of adding herb leaf extracts to cottage cheese on its yield, composition, texture, and sensory characteristics. Three different herbs were used to prepare the extracts: bidara (Ziziphus mauritiana), moringa (Moringa oleifera), and bay (Syzygium polynthum). Cottage cheese was made in the the following process: cheese made of full-fat milk (FF), cheese made of low-fat milk (LF), cheese made of low-fat milk + 20% bidara extract (LB), cheese made of low-fat milk + 20% bay extract (LS), cheese made of low-fat milk + 20% moringa extract (LM), cheese made of low-fat milk + 10% bidara extract + 10% bay extract (LBS), cheese made of low-fat milk + 10% bidara extract + 10% moringa extract (LBM), cheese made of low-fat milk + 10% bay extract + 10% moringa extract (LSM) and cheese made of low-fat milk + 6.67% bidara + 6.67% bay + and 6.67% moringa extracts (LBSM). Each treatment was replicated three times. The variables included cheese yield, compositions, texture profile, and sensory characteristics. Herb extracts resulted in a slight variation in cheese yields ranging from 7.73 to 13.8%. Full-cream milk (FF) cheese contained the least moisture, while low-fat bay+moringa (LSM) cheese contained the most protein and the least fat. The texture profile showed a significant difference in hardness, cohesiveness, adhesiveness, gumminess, and chewiness but the springiness and resilience were similar. Herb extracts significantly contributed to the variation of sensory characteristics, including flavor, aroma, texture, and color. Adding herb extracts produces cheese with a slightly grassy aroma and bitter flavor. The addition of bidara, moringa, and bay leaf extracts during the manufacture of cottage cheese from cow milk resulted in the variation in yield, textures, composition, and sensory characteristics. Adding herbs produces cheese with higher moisture content but lower ash content than non-herb cheese. Cheese made with the addition of bay leaf extract had a higher hardness level than the control cheese and cheese added with other herbal extracts. The addition of herbal extracts makes a noticeable color change in cheese.
Co-Authors A. Mohamed, Tasnim Hunin Adi Sampurno Adi Sampurno Agus Supriatman Agus Susilo Agustinah Setyaningrum Agustinus Hantoro D.R Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo AHADIYAT YUGI R. AHD Rahardjo, AHD Ajizah Khoirul Ummah Akhmad Sodiq Aldila Krisnaresanti, Aldila Ananta, Maghriza Dhafa Anggita Safitri Apendi Apendi Ardiyani Puji Rahayu Arkan, Naofal Dhia Arya Dwiki Ramadhan Astri Mardiani Aulia Fisqi Arinda Azizah, Fitri Nur Berlianti, Desi Budi Sustriawan Caribu Hadi Prayitno Condro Wibowo Cornelius Hari Wibowo Cornelius Hari Wibowo Daffa Nur Daffarrel, Reyhan Dalle, N. S. Dewi, Annisa Puspita Dinda Amallia Kurniati Nurjannah Elis Pujiastuti F M Suhartati Fadhlurrohman, Irfan Hani Arief Irawan Hantoro Djoko Rahardjo, Agustinus Hartati Hartati Hartati Hartati Helmi Musyaffa Akmal Heni Rizqiati Hidayah Dwiyanti Hidayah Dwiyanti I N TIRTA ARIANA I Nyoman Sumerta Miwada I. Fadhlurrohman Ihsan Hilmi Imbang Haryoko Irfan Fadhlurrohman Irfan Fadhlurrohman Isma Salsabila Rahmawati Ismiarti Ismiarti Isty, Gallusia Marhaneny Nur Iswoyo Iswoyo Iswoyo Iswoyo Jintana Sangsopha Khairul Awaludin Kusuma Widayaka Kusuma Widayaka Kusuma Widayaka Laras Pratiwi Lulu'u Wilda Maslachah Mardiati Sulistyowati Mardiati Sulistyowati Mays Tianling Naofal Dhia Arkan Naofal Dhia Arkan Naofal Dhia Arkan Ni Luh Putu Sriyani Niken Handayani Novie Andri Setianto Nur Aini Nur Aini Nurdin . Odi Yusuf Setiadi Pambudi Yuwono Peni Patriani Pradiptya Ayu Harsita Pratiwi, Laras Puji Agueng Sanjaya Pundiswara, Dimas Adhie Putri Dian Wulansari R. Singgih Sugeng Santosa Rahardjo, A. H. D. Rahardjo, A.H.D. Rahayu Widiyanti, Rahayu Rahmahwati Nurazizah Rahmatania, Irvie Rifda Naufalin Risqiati, Heni S Wasito, S Safitri, Anggita Salma, Zalikha Putri Salvian Setyo Prayitno Samsu Wasito Santoso, S. S. Sentosa, Singgih Sugeng Setya Agus Santosa Setyawati, Awalia Putri Shely Hidayah Sijung, Maria Dortiana Sikone, Hilarius Yosef Singgih Sugeng Santosa Sri Utami Sulis Setiyorini Sulistyorini, Dewi Wulandari Sulistyowati, M. Supriatna, Usup T. Setyawardani T. Setyawardani, T. Tasnim Hunim Mohamed Tianling, Mays Triana Setyaward Triana Setyawardani Triana, Arli Nindi Ukhtun Wasliyah Usup Supriatna Uti Nopriani Wardhana Suryapratama Widayaka, K. Wilhelmus, kii Yape Wisnu Widjanarko Yaya Nurhidayat Yulianah Yulianah Yusuf Randi Maugo Zainal Aznam Jelan Zakia Maulida